Saturday, October 10, 2015

A breakfast doughnut by Stephen Collucci

Getting tired of cereal in the morning but not totally eliminating it from my diet and this recipe-I thought-will just fill that not so cereal-ly days. 

This is a baked, cake doughnuts and it is almost like a carrot cake with added pecans and pineapple in a baked, cake doughnut texture.

Chef Stephen Collucci, the pastry chief (get it?) down at Craft Bar of Colicchio & Sons (by Tom Colicchio) in New York composed this recipe in his "Glazed, Filled, Sugared & Dipped" doughnut cookbook and it is supposed to be a "breakfast doughnut". How he thought of this was inspired by a "morning glory muffin" that was so popular at the bakery where he used to work.

I followed the recipe to the T except that I used sweetened, shredded coconut instead of the flaked, unsweetened since that was what I got with me. Here's the exact recipe from the book.

Morning Glory Doughnuts
1 cup all-purpose flour 
1/4 c + 1 T sugar
3/4 t baking powder
1/4 t baking soda
1/2 t ground cinnamon
1/4 t salt
1 large egg
1/4 c sour cream
1/2 c grated carrot
1/4 c chopped pecans
1/4 c raisins
1/4 c unsweetened coconut flakes + extra for garnish
1/4 c chopped pineapple

Preheat oven to 325°. Grease your doughnut pan. 

Combine all the dry ingredients in a big bowl. Add the liquid/wet ingredients; mix until combined. Add the pecans, raisins, coconut and pineapple; mix until just combined.

Fill each doughnut pan cavity evenly, halfway through with the batter, about 2 teaspoons. More than half will make it look like a muffin.

Bake for 15 minutes. Let it sit and cool for 20 minutes then carefully detach each doughnut from the pan and place on a cooling rack. Cool more for 10 minutes. Dip one at a time in the glaze. Sprinkle with coconut and place back on cooling rack to set. Store in an airtight container; up to 2 days.


1 c confectioners sugar
2 T whole milk

Mix well until smooth. Use immediately.

 Filling and slightly sweet, great with a cup of hot joe!